Microalgal biomass ” a bio-based additive: evaluation of green smoothies during storage

Sahin O. I., . and Ozturk B., . Microalgal biomass ” a bio-based additive: evaluation of green smoothies during storage. pp. 309-316. ISSN 22317546

Microalgae biomass addition to food has been studied for its nutritional fortification. The present work investigates the impact of microalgae (Chlorella vulgaris and Dunaliella salina) addition in terms of quality characteristics during a 28-day storage at 5C. As much as 2.5 (w/v) of C. vulgaris and D. salina were separately added to fresh green smoothies (spinach green apple and cucumber) as food additive. Without any thermal application during storage at 5C the changes in pH total soluble solid contents titratable acidity microbial loads phenolic contents antioxidant activity and sensory characteristics were determined. The addition of microalgae biomass either Chlorella or Dunaliella was found statistically significant but this addition did not make a significant difference during the 28-day storage. Compared to control samples (at day 0; 163.16 mg GAE/100 g and 2.56 mmol GAE/100 g) Dunaliella biomass affected green smoothie more positively on total phenolic (at day 0; 395.79 mg GAE/100 g) and antioxidant activity (at day 0; 5.54 mmol GAE/100 g) than Chlorella biomass (at day 0; 384.21 mg GAE/100 g and 4.22 mmol GAE/100 g). Also a shelf-life study on 28-day storage at 5C found that Dunaliella-added smoothies were more preferred by the panellists while Chlorella-added samples exhibited off-odour and off-flavour through storage. Smoothie supplementation with 2.5 microalgae biomass caused a decrease in the initial microbial load. Due to this reduction it can be said that microalgae supplementation as an additive was effective and microalgae-added samples were shown below the microbiologically consumable level throughout the 28-day shelf-life study.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(02)%202021/11%20-...

Abstract

Microalgae biomass addition to food has been studied for its nutritional fortification. The present work investigates the impact of microalgae (Chlorella vulgaris and Dunaliella salina) addition in terms of quality characteristics during a 28-day storage at 5C. As much as 2.5 (w/v) of C. vulgaris and D. salina were separately added to fresh green smoothies (spinach green apple and cucumber) as food additive. Without any thermal application during storage at 5C the changes in pH total soluble solid contents titratable acidity microbial loads phenolic contents antioxidant activity and sensory characteristics were determined. The addition of microalgae biomass either Chlorella or Dunaliella was found statistically significant but this addition did not make a significant difference during the 28-day storage. Compared to control samples (at day 0; 163.16 mg GAE/100 g and 2.56 mmol GAE/100 g) Dunaliella biomass affected green smoothie more positively on total phenolic (at day 0; 395.79 mg GAE/100 g) and antioxidant activity (at day 0; 5.54 mmol GAE/100 g) than Chlorella biomass (at day 0; 384.21 mg GAE/100 g and 4.22 mmol GAE/100 g). Also a shelf-life study on 28-day storage at 5C found that Dunaliella-added smoothies were more preferred by the panellists while Chlorella-added samples exhibited off-odour and off-flavour through storage. Smoothie supplementation with 2.5 microalgae biomass caused a decrease in the initial microbial load. Due to this reduction it can be said that microalgae supplementation as an additive was effective and microalgae-added samples were shown below the microbiologically consumable level throughout the 28-day shelf-life study.

[error in script]

Item Type:	Article
AGROVOC Term:	Chlorella vulgaris
AGROVOC Term:	Dunaliella salina
AGROVOC Term:	Biomass
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Food fortification
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9871

Actions (login required)

View Item